Every year my mom makes sweet potatoes for Thanksgiving. Although we called them yams. Something happened in the translation. So they are sweet potatoes. I think it was the garnet ones that I ate as a child. I can remember eating them in my high chair. Here is my mom’s recipe. It’s easy and literally took me twenty minutes from washing to getting the potatoes into the oven.

Thanksgiving Sweet Potato Recipe
4 Jewel sweet potatoes
3 Satsuma mandarins
3 Tbsp. Miyoko’s “butter”
3 Tbsp. Agave

Yield: 4-8 servings

Directions:
Preheat oven to 400°.

Wash then peel the sweet potatoes. My mom cuts the potatoes length ways into two pieces. This time I chose to cut them so they come out round. Cut 3/4 inch slices.

Use a 10” X 13” glass Pyrex type dish. Spread out potatoes then squeeze the juice of a mandarin over the potatoes. You can use whatever variety of mandarin your store has. Peel the other two mandarins then place each wedge on a potato piece. Cut the “butter” into six pads then spread them out on the potatoes. Lastly, squeeze agave over the dish. We used to use maple syrup, which adds a candied texture.

Bake sweet potatoes for one hour and ten minutes.

Cool then refrigerate. Sitting in refrigerator overnight will make sweet potatoes “candied” if you use maple sugar, agave not so much. We found by cooking a day ahead helps the flavors meld and the sugar to thicken. The next day reheat in 400° oven for about 20 minutes. Before reheating, I added a little more agave.

Food for Thought:
There is a lot to be thankful for. Health is my top pick. And being an American, freedom is right up there with health. I hope you spend some time with your family this Thanksgiving if you wish. Family is starting to look a lot less crazy after watching our leaders. Ha! Also thank you for following my blog. I hope it has helped your health.

Next week I will not be posting since that is Thanksgiving. Happy Thanksgiving!

Happy Vegan!

Recipe from blog of melissacrismon.com

Copyright 2020 Melissa Crismon